Mexican trout in papillote: Trucha empapelada

articles Food & Cuisine Recipes

Karen Hursh Graber

Mexican trout in papillote is a specialty of the high country between Toluca and México City, where trout abound in cool mountain streams. If you decide to wrap more than one fish in a foil papillote packet, keep the contents of the packet to one pound of fish or less, to ensure that it will cook through.


  • 4 small trout, cleaned and scaled
  • juice of 3 limes
  • Worcestershire or Maggi seasoning to taste
  • salt and pepper to taste
  • 4 tablespoons (½ stick) butter, softened
  • 1 large green pepper, cut into thin rings
  • ½ white onion, sliced into thin rings
  • 2 tomatoes, thinly sliced
  • 2 jalapeño chiles, seeded and cut into thin slices

Marinate the trout in a non-reactive bowl for 20 minutes in a mixture of the lime juice, seasoning sauce, salt and pepper to taste.

Place each trout on a piece of buttered aluminum foil. Rub each trout with softened butter, top with green pepper rings, onion rings, tomato slices and jalapeno slices.

Fold foil to seal edges and bake in a 350º oven at 35 minutes to the pound. To serve, turn back edges of foil and accompany with white rice, tortillas, and chipotle mayonnaise.

Serves 4.

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Published or Updated on: January 1, 2004 by Karen Hursh Graber © 2008
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